berry chicken saladBerry Chicken Salad with Blueberry Vinaigrette

A festive AND healthy way to celebrate this 4th of July weekend. Give it a try and let us know what you think.


Recipes makes 4 servings. Nutrition facts listed below.

Salad Ingredients

1 pound thinly sliced chicken breast
1 tsp extra virgin olive oil
1 family size package of spring mix lettuce (12 oz)
1 lb. package strawberries sliced
1 cup blueberries
1/2 cup toasted pecans
1/4 cup part-skim mozzarella cheese

Blueberry Vinaigrette Dressing Ingredients 

1/4 cup blueberries
1/4 cup white balsamic vinegar
1/4 cup extra virgin olive oil
1 tbsp fresh lemon juice
1/2 tsp brown sugar
1 garlic clove
Salt & pepper

  1. Heat grill pan to medium high heat and add one tsp of olive oil. Season chicken with salt & pepper and cook for 4-5 minutes on each side until cooked through. Slice on an angle.
  2. To make dressing, add blueberries, vinegar, olive oil, lemon juice, brown sugar and garlic to blender. Pulse to combine. Season with salt & pepper.
  3. Heat sauté pan to medium heat and gently toast pecans for 2 minutes until fragrant.
  4. Plate up lettuce, fresh berries, mozzarella cheese, pecans and top with chicken. Serve with 1/4 of your dressing on the side.

Nutrition Facts Per Serving

*includes the dressing*

Serves 4
Calories: 479
Fat: 25.1 grams
Carbs: 20.4 grams
Dietary Fiber: 4.3 grams
Protein: 43.8 grams